Sweet Chili Cucumbers and Mozzarella with Blackberries

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Why is it that tomatoes get to have all the fun alongside fresh mozzarella? Given its neutral, milky flavour, fresh mozzarella (the one you buy stored in liquid) pairs really well with other vegetables like cucumber. This side dish is simple from an ingredient standpoint but it looks exceptional with all the colours and textures it has going on.

I chose to cut the cucumber two ways

In ribbons, using a Y vegetable peeler and then in chunks. It gives the dish texture and movement and will take an otherwise simplistic dish and make it beautiful. Summary and refreshing the only punch of flavour comes in a balance of heat and sweetness from the chili’s and honey respectively . If you don’t love heat, you can either omit the chilis completely or cut back on how many you use.

Alternatively, you can use a hot-honey that already has those flavours worked in. If you want to take this to a barbecue, store and transport the cucumbers, mozzarella and black berries in separate containers. You can mix the honey, olive oil, chilis together with salt and pepper and transport this “dressing” in its own container. Then assemble once you arrive, just before you want to eat.

 

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Sweet Chili Cucumbers and Mozzarella with Blackberries

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Ingredients

1 English cucumber

1 ball (about 150g) fresh mozzarella

1 cup black berries

2 tablespoons liquid honey

1 tablespoon olive oil

1 red finger chili, thinly sliced 

Salt and Pepper

Instructions

Line a container with paper towel

1. Trim the ends of the cucumber. Cut the cucumber in half crosswise. Take the first half and make ribbons by “peeling” it with a vegetable peeler. Transfer the ribbons to the paper towel lined container to wick away excess moisture. Cut the other half of the cucumber in half lengthwise. Cut each half into chunks and transfer them to the container with the cucumber ribbons.  Cover and store in the refrigerator.

2. Arrange the cucumber ribbons and chunks on a serving platter. 

3. Drain the mozzarella and tear it into bite sized pieces. Arrange the mozzarella over the cucumbers. Scatter the black berries over top. Season generously with salt and pepper. Drizzle everything with the honey and olive oil. Garnish with the chili.

Serve immediately!

Notes

Love Cucumbers?  You have to check out the Smashed Cucumber Salad Recipe

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Meet the Author

Andrea Buckett

Andrea Buckett is a renowned chef and food expert celebrated across Canada for her engaging and unique food content. With over twenty years in the food industry, her approachable style and practical cooking tips bring easy, flavorful recipes to the table, tackling mealtime monotony. Regularly featured on television, social media, and in print, Andrea draws on her extensive knowledge in food, recipe development, and nutrition. She is set to publish her first cookbook with Appetite Random House in spring 2025.

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